Directions:
- Position rack in middle of oven and preheat to 400°F. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes. Remove from skillet; cool. Finely chop fennel seeds.
- Combine butter, parsley, mustard and fennel seeds in small bowl. Mash with rubber spatula until smooth and well blended. Season fennel butter to taste with salt and pepper. (Fennel butter can be made 4 days ahead and refrigerated. Bring to room temperature before using.) Sprinkle fish with salt and pepper. Place fish in 8x8-inch glass baking dish. Pour wine over fish. Bake until opaque in center, basting occasionally with wine and juices in dish, about 15 minutes.
- Divide fish among 4 plates. Spread all of fennel butter over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1341.04 Kcal (5615 kJ) | ||
| Calories from fat | 1256.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 139.63g | 215% | |
|---|---|---|---|
| Cholesterol | 387.11mg | 129% | |
| Sodium | 182.39mg | 8% | |
| Potassium | 135.64mg | 3% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 13.76g | 28% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.6mg | 4% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 445.59 Kcal (1866 kJ) | ||
| Calories from fat | 417.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.4g | 215% | |
|---|---|---|---|
| Cholesterol | 128.62mg | 129% | |
| Sodium | 60.6mg | 8% | |
| Potassium | 45.07mg | 3% | |
| Total Carbs | 1.02g | 1% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 4.57g | 28% | |
| Vitamin C | 1.8mg | 9% | |
| Vitamin A | 0.6mg | 57% | |
| Iron | 0.2mg | 4% | |
| Calcium | 23.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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